Blackened Salmon

Tuesday, 12th June 2012

I hunted around the internet for recipes for blackened salmon and found a dozen different ones. In the end I made this up based on the herbs and spices I had to hand.
The salmon was dipped in butter and then coated with a mix of salt, paprika, black pepper, thyme, nutmeg and a little chilli powder. Then cooked on the teppanyaki for two minutes face down and then 7 or 8 minutes on the skin side.
To accompany I made a salsa of mango and pineapple with red onion, green chilli and coriander and sauteed new potatoes. The combination of flavours was excellent, but the fish was a little pink and cool in the middle. Maybe slightly longer, less hot cooking would have been better.

Chili con carne

Tuesday, 17th January 2012

I think this might be the first repeat since I started this blog! Self indulgence for a weekday evening, even with home made guacamole and tomato salsa. Quite good but something was not right with the chillies and the flavours were not rich enough but rather just hot with a strange metallic edge.

Ibérico Pork

Wednesday, 11th May

Got this lovely, fat-marbled piece of pork and cooked it very simply with a crusting of crushed black pepper corns and fennel, first by searing the outside and then finishing in the oven for 6 or 7 minutes. Might have been a bit pink for many people, but for me it was just right, especially given the quality of the meat. To go with it, garlicky chips done in the oven, quickly stir fried fennel with mini orange pepper, and a fresh tomato, onion and chilli salsa. Very nice!